Spinach Pantry Soup "Ispanak kiler çorbası"

Some soups are light, some are fancy and then... There's THIS Turkish soup: thick, creamy & super filling. This traditional-style wheat and green lentil soup gets its creaminess from a yogurt "terbiye" (a creamy mixture) and its magic touch from a buttery mint-chili drizzle spooned over the top. This is perfect for cold days, low-energy days or whenever you want a bowl that actually satisfies!

Ingredients

For the Soup

✿ 1 tea glass wheat (about 90-100 grams)

✿ 1 tea glass green lentils (about 80-90 grams)

✿ 1 large potato

✿ 250 ml broth (vegetable or beef)

✿ A few handfuls fresh spinach

✿ Salt, to taste (I used about 1,5 tsp)

✿ Hot water (enough to cover ingredients well)

For the Terbiye (Yogurt Mixture)

✿ 1 cup yogurt

✿ 2-3 tablespoons flour

✿ 1/2 to 1 cup warm water

For the Topping

✿ 1 tablespoon butter

✿ 1 teaspoon dried mint

✿ 1 teaspoon Turkish chili flakes (pul biber)

Instructions

1. Rinse the wheat thoroughly, then place it in a pot. This pot will be the main soup pot. Cover with water (about 1-1,2 liters) and bring to a boil. Cook until the grains begin to soften.

2. In a separate pot, rinse the green lentils, cover with water (about 500-700ml) and cook until tender. once done, drain the lentils and set aside.

3. Peel the potato and cut it into cubes. Add the cubed potato to the pot with the wheat. Pour in the broth and enough hot water to generously cover everything. Let it simmer until both the wheat and potatoes are fully tender.

4. Add the cooked and drained lentils into the soup pot and stir well.

5. In a bowl, prepare the "terbiye". Whisk together yogurt, flour and the warm water until completely smooth.

6. Take a ladle of hot (not boiling) soup liquid and slowly whisk it into the yogurt mixture to temper it. This prevents curdling.

7. Make sure the soup is no longer boiling. Slowly pour the yogurt mixture into the pot while stirring continuously.

8. Add salt to taste and let the soup gently heat through without boiling. Keep stirring.

9. Finally, add the freshly washed spinach and let it wilt into the hot soup.

10. In a small pan, melt the butter. Add the dried mint and chili flakes, letting them sizzle briefly until fragrant.

11. Spoon this buttery mint-chili sauce over each bowl just before serving or add it directly into the soup & mix.

    
    

Enjoy!